Description
These colorful and fun M&M Cupcakes are a delightful treat perfect for birthdays and special occasions. Soft, moist, and studded with mini M&M’s inside and on top, they bring a burst of chocolatey candy goodness in every bite. Topped with your choice of vanilla or chocolate buttercream frosting, these American-style cupcakes are sure to brighten up any dessert table.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup mini M&M’s (plus more for topping)
Frosting (optional)
- Vanilla or chocolate buttercream frosting of choice
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This evenly distributes the leavening and seasoning in the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternate adding the flour mixture and milk to the wet ingredients, starting and ending with the flour mixture. Mix only until combined to avoid overmixing which can toughen the cupcakes.
- Fold in Mini M&M’s: Gently fold in the mini M&M’s to distribute them evenly without breaking them or deflating the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Frost and Decorate: Once cooled, frost the cupcakes with your favorite vanilla or chocolate buttercream frosting and sprinkle additional mini M&M’s on top for a festive look.
Notes
- To prevent the mini M&M’s from sinking to the bottom of the cupcakes, toss them lightly in a teaspoon of flour before folding into the batter.
- These cupcakes can be prepared ahead of time and stored in an airtight container for 2–3 days to maintain freshness.
